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This makes a great fresh summer salad, for when the most flavorful tomatoes are available. If you want extra punch, add more anchovies to the dish. Adapted from The Guardian (via Yotam Ottolenghi).

Ingredients

4 garlic cloves, peeled and crushed

6 anchovy fillets in oil, drained and finely chopped (use more if you want more punch to the dish)

110ml olive oil

100g sourdough bread, cut into 1″ chunks

500g ripe tomatoes, cut into rough 1″ chunks

1 lemon, zested to get 1 t, then juiced to get 2 t

1 tbsp capers, drained and roughly chopped

handful parsley leaves, finely chopped

handful basil leaves, finely chopped

1/2 t chilli flakes

Instructions

Heat oven to 475F, and toast bread for ~15 minutes, until lightly browned and dried out

Place garlic, anchovies, and olive oil into a saucepan on low heat. Cook gently for 10 minutes, stirring frequently, until garlic and anchovies have become a soft paste. Make sure that the oil does not get too hot or cook too fast, as this will cause the garlic/anchovy to catch and burn. If the oil does start to bubble too much, just take the pan off the heat until it cools down a little, then return to the stove.

Once the oil is done, off the heat, toss the toasted chunks of sourdough in the hot oil until well coated.

Put the tomatoes, lemon zest, lemon juice, capers, parsley, and basil in a large bowl, and toss until well combined.